The decade of action on climate: How leading food brands can align targets and practices with consumer sentiment and 1.5 degrees

In order to limit global temperatures to 1.5 degrees, GHG emissions must fall 45% by 2030 and to zero by 2050. This reduction is required at a time of rapidly expanding food production. In fact, it is estimated by the FAO that food and feed production will need to increase by 70% by 2050 to meet the world's food needs.

 

In order to achieve targets and avoid the impending climate catastrophe, food companies must radically adapt practices. And with the clock ticking, the next 10 years will be critical. 

 

In this session, we’ll discuss and debate what leading food brands can do to reduce climate impacts. We’ll consider real world practicalities and assess how brands can map the route to 2030 to ensure effective implementation.